Cumin and Chive Stuffed Eggs

1. 1

   Cover eggs with cold water by 1 inch in a saucepan and bring just to a boil.

2. 2

   Remove from heat and let eggs stand, covered with lid, 17 minutes.

3. 3

   Finely grind cumin seeds in an electric coffee/spice grinder or with a mortar and pestle.

4. 4

   Drain eggs, then rinse with cold water until no longer hot to the touch.

5. 5

   Peel eggs, then halve lengthwise.

6. 6

   Carefully remove yolks and mash in a bowl with a fork.

7. 7

   Stir in mayonnaise, yogurt, 2 tablespoons chives, lemon juice, cumin, and salt and pepper to taste (filling will be loose).

8. 8

   Spoon yolk into whites and sprinkle with remaining tablespoon chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.